JP2009544294A - Improved beverage - Google Patents

Abstract

A beverage having a total energy content of less than 17 kJ per 100 g, with a catechin in an amount (C) of 0.04 to 0.4% by weight of the beverage and a non-nutritive sweetener under the following conditions:
34 <(S / C) <115,
[Where S is the sweetness of a non-nutritive sweetener converted to sucrose]
In a quantity that satisfies the beverage.

Description

  The present invention relates to beverages. In particular, the present invention relates to beverages containing catechins, such as tea-based beverages.

Green tea is a popular beverage that has been consumed in China and Japan for thousands of years. Recently, extensive laboratory and epidemiological studies have shown that compounds present in green tea (especially catechins) can reduce the risk of various diseases. In addition, catechins have been shown to suppress visceral fat accumulation and thus help control body weight and body shape (eg, “Tea Catechins Suppress Accumulation of Body Fat in Humans”, by T. Nagao et al., J. Oleo. Sci., 2001, 50 (9), pp. 717-728). These studies and consumer tastes of increasing complexity on a daily basis increase green tea consumption, even in markets where there is no tradition of green tea consumption (eg, the United States and Western countries).

Some of the health benefits of tea are evident even at low rates of consumption of as little as 3 cups a day (eg, “Does tea affect cardiovascular disease? A meta-analysis.”, By U. Peters et al., American Journal of Epidemiology, 2001, 154 , pp.495-503), many individuals do not achieve even this small consumption rate in the long term.

  Several attempts have been made to provide beverages containing increased levels of catechins.

  EP 0 762 836 B discloses a beverage with improved cell hydration and ease of drinking by combining green tea solids with certain levels of certain electrolytes and carbohydrates. Unfortunately, however, the presence of significant levels of carbohydrates in the beverage messed up certain benefits provided by catechins. In particular, the high energy contribution of sugars will tend to weaken the impact of catechin benefits in terms of body weight and / or body shape control.

  EP 1 297 749 A is a beverage comprising a concentrated or purified tea extract comprising 0.092-0.5% by weight catechin and a specific weight ratio of quinic acid to catechin. A beverage is disclosed. The beverage is said to have an improved taste and does not leave an unpleasant aftertaste that would otherwise remain after the bitterness and astringency unique to catechins have been reduced by sweeteners. However, the beverages disclosed therein require the addition of quinic acid, which itself can bring undesirable taste to the beverage. Furthermore, the beverage is still unpleasantly bitter for consumers accustomed to tea-based beverages, such as black tea, having a relatively low level of catechins.

EP 0 762 836 B European Patent Application Publication No. 1 297 749 A

T. Nagao et al., “Tea Catechins Suppress Accumulation of Body Fat in Humans”, J. Oleo. Sci., 2001, 50 (9), pp.717-728 U. Peters et al., “Does tea affect cardiovascular disease? A meta-analysis.”, American Journal of Epidemiology, 2001, 154, pp.495-503

  Thus, we have recognized that there is a need to provide beverages with the benefits of high levels of catechins, particularly in weight and / or body shape management, especially with an improved taste for bitterness.

  We have recognized that these requirements can be met by providing beverages with specific compositions.

Tests and Definitions Beverage The term “beverage” as used herein refers to a substantially aqueous drinkable composition suitable for human consumption. Preferably, the beverage comprises at least 85% water by weight of the beverage, more preferably 90%, most preferably 95-99.9% water.

Tea solids As used herein, the term “tea solids” refers to dry matter extracts from the leaves of the plants Camellia sinensis var. Sinensis and / or Camellia sinensis var. Assamica. These leaves may have undergone a so-called “fermentation” process that is oxidized by certain endogenous enzymes released in the early stages of “black tea” production. This oxidation may be supplemented by endogenous enzymes such as oxidases, laccases, and peroxidases. Alternatively, the leaves may be partially fermented (“oolong” tea) or substantially unfermented (“green tea”).

Tea-based beverage The term “tea-based beverage” as used herein refers to a beverage containing at least 0.01 wt% tea solids of the beverage. Preferably, the tea-based beverage contains 0.04 to 3 wt% tea solids, more preferably 0.06 to 2 wt%, most preferably 0.1 to 1 wt% tea solids.

Catechin As used herein, the term “catechin” refers generally to catechin, gallocatechin, catechin gallate, gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, and mixtures thereof. Used as a name.

Determination of catechin and caffeine in beverages The amount of catechin and caffeine in beverages is determined simultaneously by reverse phase high performance liquid chromatography (HPLC) by:

Sample preparation Beverage (9 ml) was dispensed and acetonitrile (1.12 ml) was added along with a solution of 2.5 mg / ml EDTA and 2.5 mg / ml ascorbic acid in distilled water (1.12 ml). The resulting liquid supernatant was then poured into a microcentrifuge tube and centrifuged at 14000 g relative centrifugal force for 10 minutes.

HPLC analysis conditions Column: Luna Phenyl hexyl 5μ, 250 x 4.60 mm
Flow rate: 1 ml / min
Oven temperature: 30 ℃

Solvent: A: 2% acetic acid in acetonitrile B: 2% acetic acid in water and 0.02 mg / ml EDTA

Injection volume: 10μl

Slope:

Quantification:
A peak area for the calibration curve was created daily. A calibration curve was prepared from caffeine, and the concentration of catechin was calculated using the relative sensitivity of each catechin to caffeine (ISO / CD 14502-2 by ISO catechin method). Individual caffeine standards (Sigma, Poole, Dorset, UK) were used as peak specific markers.

Sugars:
As used herein, the term “saccharide” refers exclusively to digestible mono- and di-saccharides.
The term includes any sugar from tea solids, milk, and fruit juice.

[式中、c_jは飲料100g中の成分jの質量を表し、f_jは成分jについてのカロリー変換因子である]
を用いて計算される。 Total energy content The total energy content (E) of a beverage is defined as the sum of the metabolizable energy of the components present in a 100 g beverage,

[Where c _j represents the mass of ingredient j in 100 g of beverage and f _j is the calorie conversion factor for ingredient j]
Is calculated using

For digestible saccharides and proteins, f _j is typically 16.7 kJ (4.0 kcal) per g and for fat 37.7 kJ (9.0 kcal) per g.

  Calorie conversion factors are readily available from component manufacturers. Alternatively, the factors may be determined by comparing the composition of the food material and the heat of combustion with those of the material waste (DAT Southgate and JVGA Durnin, “Calorie conversion factors. An experimental reassessment of the factors used in the calculation of the energy value of human diets. ”, British Journal of Nutrition, 1970, 24, pp. 517-535).

Non-nutritive sweeteners Non-nutritive sweeteners consist of intense sweeteners, sugar alcohols, and mixtures thereof. An intense sweetener is a material having a relative sweetness of at least 10 and more preferably a relative sweetness of 30 to 30000. Intense sweeteners include aspartame, saccharin, acesulfame K, alimate, thaumatin, cyclamate, glycyrrhizin, stevioside, neohesperidin, sucralose, monelin, neotame ( neotame), mogroside V, MGGR, periandrin IV, rebaudioside A, stevia extract, and mixtures thereof. Sugar alcohols are HSH (hydrogenated starch hydrolyzate-also known as polyglycitol), erythritol, arabitol, glycerol, xylitol, sorbitol, mannitol, lactitol, maltitol, isomalt , Palatinit, and mixtures thereof.

Sweetness As defined herein, relative sweetness R _i refers to the sweetness of substance i relative to the equivalent sweetness of sucrose (ie, sucrose has a relative sweetness of 1). This is a technique commonly used to express sweetness in the food industry. Table 1 shows the relative sweetness of certain non-nutritive sweeteners.

The sweetness S _i converted to sucrose of a non-nutritive sweetener present in the amount of m _i (% by weight of the beverage) is the product of relative sweetness and quantity, ie S _i = R _i m _i . Thus, the sweetness converted to sucrose (S) for a mixture of non-saccharide sweeteners is defined by Equation 2.

[Summary of Invention]
In a first aspect, the present invention is a beverage having a total energy content of less than 17 kJ per 100 g, the catechin in an amount (C) of 0.04 to 0.4% by weight of the beverage, and a non-nutritive sweetener comprising: conditions:
34 <(S / C) <115
[Where S is the sweetness of a non-nutritive sweetener converted to sucrose]
In a quantity that satisfies the requirements.

  We have found that these beverages provide a balanced flavor with respect to sweetness and bitterness. The ratio (S / C) is preferably less than 105, more preferably less than 95, and most preferably less than 85. Also preferably, the ratio (S / C) is at least 37, more preferably at least 40, most preferably at least 45.

  We have found that the beverages of the present invention can have a well-balanced flavor even at relatively low levels of sweetness. Accordingly, the sweetness (S) is preferably less than 10% by weight of the beverage, more preferably less than 7% by weight, and most preferably less than 5% by weight. Also, the sweetness is preferably at least 1% by weight of the beverage, more preferably at least 2% by weight, and most preferably at least 3% by weight.

  Surprisingly, we have found that the beverage of the present invention has a well-balanced flavor without a bitter masking agent such as quinic acid. Accordingly, the beverage of the present invention is preferably free of added quinic acid.

  In order to maximize the health benefits of the beverage, preferably the amount of catechin (C) is at least 0.05%, more preferably at least 0.06% by weight of the beverage. In order to minimize bitterness, the amount of catechin is preferably less than 0.3% by weight of the beverage, more preferably less than 0.2% by weight.

  The low energy content of the beverage allows the health benefits of catechin to be delivered without producing unhealthy calories. It is preferred that the total energy content is less than 5 kJ per 100 g, more preferably less than 2 kJ per 100 g, most preferably 0.0001 to 1 kJ per 100 g.

  Since the sweetness of the beverage is mainly provided by non-nutritive sweeteners, the beverage preferably contains sugars in an amount of less than 0.25% by weight of the beverage, more preferably less than 0.1% by weight, most preferably 0.001 to Contains at 0.05% by weight.

  The concentration of non-nutritive sweetener will depend on the amount of catechin and the relative sweetness of the sweetener. Typically, however, the beverage comprises a non-nutritive sweetener in an amount of 0.00001-10% by weight of the beverage, more preferably in an amount of 0.001-1%, most preferably 0.01-0.1% by weight. Will contain non-nutritive sweeteners in the amount of.

  In order to minimize the energy contribution of the sweetener, the non-nutritive sweetener preferably comprises an intense sweetener. Preferably, the non-nutritive sweetener comprises at least 50% by weight, more preferably at least 75% by weight and most preferably 90-100% by weight of the intense sweetener relative to the non-nutritive sweetener. The most preferred intense sweetener is sucralose, aspartame, acesulfame K, or a mixture thereof, depending on its mild flavor.

  We have found that the above ratio of sweetener to catechin is particularly suitable for providing tea-based beverages that are refreshing but not too bitter. Therefore, the beverage is preferably a tea beverage, and is preferably a green tea beverage.

  From the viewpoint of microbial stability and taste, the beverage preferably has an acidic pH. In particular, the pH (at 20 ° C.) may be 2-5, more preferably 2.5-4.5, most preferably 3-4.

  Suitable acidifying agents include citric acid, malic acid, tartaric acid, ascorbic acid, organic acids such as their salts, and mixtures thereof. When the acid contains malic acid and / or a salt thereof, a particularly well-balanced flavor can be obtained. A mixture of citric acid (and / or its salt), malic acid (and / or its salt), and ascorbic acid (and / or its salt) also provides a good flavor. Typically, the concentration of organic acid and / or salt in the beverage is 0.001-1%, more preferably 0.01-0.5%.

  The beverage preferably contains a flavoring agent. Suitable flavors include natural and synthetic fruit flavors and / or natural or synthetic herbal flavors. Examples of fruit flavors include apple, peach, pear, lemon, lime, mandarin, grapefruit, cranberry, orange, strawberry, strawberries, kiwi, pineapple, passion fruit, mango, guava, raspberry, and samba. Examples of herbal flavors include jasmine, chamomile, roses, mint, hawthorn, chrysanthemum, oxeye, hibiscus, elderflower, and verbena. Surprisingly, we have found that pineapple flavors (natural or synthetic) are particularly effective in masking catechin bitterness, and it is therefore particularly preferred that the flavor comprises a pineapple flavor. Pineapple flavors may be either natural or synthetic. Preferably, the pineapple flavoring comprises 2-propenylhexanoate. The amount of flavoring is preferably 0.001 to 0.5% by weight of the beverage, more preferably 0.05 to 0.19%.

  The beverage may additionally or alternatively include a weight management active ingredient. Suitable active ingredients include biotin, pantothenic acid (vitamin B5), vitamin B6, niacin, magnesium, zelva mate extract, guarana extract, hydroxycitric acid, and mixtures thereof.

  In the most preferred embodiment, the beverage comprises caffeine in an amount of 0.001 to 0.1 wt%, more preferably 0.005 to 0.05 wt%, based on the weight of the beverage. Caffeine is particularly preferred because it has been found to assist physical management, especially weight control and / or body shape control.

  The beverage of the present invention may be used as a medicine or for the preparation of a medicine. In particular, the beverage may be used, for example, for the treatment and / or prevention of cancer and / or for the treatment and / or prevention of cardiovascular disease, in order to provide benefits related to consumption of catechins. In particular, it is preferable to use a beverage for controlling an individual's weight and / or body shape. For example, a beverage may be used in a method that provides an individual with at least one of these benefits, including administering the beverage to the individual. Preferably the beverage is administered orally.

[Detailed description]
The invention is further illustrated by the following examples.

  Five beverage products having the formulation of Table 2 were produced.

The product was manufactured using the following protocol (all lysis was performed at 20 ° C.).
1. Put half of the water in an appropriately sized glass beaker. Green tea powder and trisodium citrate are dissolved together in a small amount of water and added to a glass beaker.
3. Dissolve flavor and sucralose in a small amount of water and add to the beaker.
3. Dissolve acesulfame K in a small amount of water and add to the beaker.
4). All acids (citric acid, malic acid, and ascorbic acid) are simultaneously dissolved in a small amount of water and added to the beaker.
5. Water is added to achieve the desired mass.
6). The resulting solution is poured into a 330 ml can and sealed.
7). Cans are pasteurized at 70 ° C for 10 minutes using a desktop pasteurizer.

  The product packed in the can was stored at + 5 ° C. for one week and then evaluated by the taste panel. The results are shown in Table 3.

Claims (19)

A beverage having a total energy content of less than 17 kJ per 100 g and comprising catechins in an amount (C) of 0.04 to 0.4% by weight of the beverage, wherein a non-nutritive sweetener has the following conditions:
34 <(S / C) <115
[Where S is the sweetness of a non-nutritive sweetener converted to sucrose]
In a quantity that satisfies the requirements.   The beverage according to claim 1, wherein the sweetness (S) is less than 7% by weight of the beverage.   Beverage according to claim 1 or 2, wherein the total energy content is less than 5 kJ per 100 g, preferably less than 2 kJ.   4. A beverage according to any one of claims 1 to 3, comprising sugars in an amount of less than 0.25% by weight of the beverage.   The beverage according to any one of claims 1 to 4, comprising a non-nutritive sweetener in an amount of 0.00001 to 10% by weight of the beverage.   6. The beverage according to any one of claims 1 to 5, wherein the non-nutritive sweetener comprises a strong sweetener.   The beverage according to claim 6, wherein the intense sweetener is sucralose, aspartame, acesulfame K, or a mixture thereof.   The beverage according to any one of claims 1 to 7, which is a tea-based beverage.   The beverage according to any one of claims 1 to 8, which has a pH of 2 to 5.   10. A beverage according to claim 9 having a pH of 3-4.   The beverage according to any one of claims 1 to 10, comprising an organic acid.   12. The beverage according to claim 11, wherein the organic acid comprises malic acid and / or a salt thereof.   The beverage according to any one of claims 1 to 12, comprising a flavoring agent.   14. A beverage according to claim 13 comprising a flavoring agent in an amount of 0.001 to 0.5% by weight of the beverage.   15. A beverage according to claim 13 or 14, wherein the flavor comprises a fruit flavor.   16. A beverage according to claim 15, wherein the fruit is a pineapple.   17. Beverage according to any one of claims 1 to 16, comprising caffeine in an amount of 0.001 to 0.1% by weight of the beverage.   18. A method for controlling an individual's weight and / or body shape comprising the step of administering to an individual a beverage according to any one of claims 1 to 17.   Use of a beverage according to any one of claims 1 to 17 for controlling an individual's weight and / or body shape.